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Recipes Western

Coat beef in a mixture of flour, paprika,1 tsp. chili powder and salt. Brown in hot fat in a large Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves and peppers. Cover and simmer 2 hrs. Add potatoes and carrots and cook until vegetables are d

Brown ground venison in Canola oil with onion and season to taste. Stir in BBQ sauce until venison is evenly covered or to taste. Grease a 9 x 11 baking dish and line bottom of pan with biscuits. Pour Venison mixture over busciuts. Sprinkle cheddar cheese on top liberally and place in an oven pr

Keep the shredded cabbage in a bowl of iced water till required. This will keep the cabbage crisp. Mix all the ingredients with French dressing or mayonnaise. Serve chilled. Keep the shredded cabbage in a bowl of iced water till required. This will keep the cabbage crisp. Mix all the ingredients

Cut aubergines into 1/3 inch slices. Heat oil in a large frying pan and fry aubergine slices a few at a time, until slightly browned. Do the same with the potatoes.
Saute the meaat, onion, and garlic in the butter. Add tomatoes, salt and pepper. Cover and cook, over a low heat, for 3

Cook chicken until it comes off bone easily. Break into
bite-size pieces and layer with tortillas which have been torn into strips. Combine other ingredients and pour over same. Top with cheese. Cover and bake at 300 degrees about 1 hour. Left-overs are even better when reheated. Freezes w

Salt and pepper meat and brown in hot oil. Remove and
saute the onion and pepper. Mix meat, onion, pepper, rice and tomatoes; add mustard and Worcestershire sauce and more salt and pepper to suit taste. Cover and bake at 350 degrees for 1 hour

For dry beans:
Rinse beans of any dirt or debris. Add the beans and Bay Leaf to a good-sized pot, fill with water about 3 inches over the beans. Bring to a boil for 2 minutes remove from heat. Cover and let stand for two hours. Continue as with canned beans below.
For canned bean

Mix all the ingredients except the oil in a shaker or bowl. Mix until well blended. Add olive oil and mix until emulsified. Allow to sit at room temperature for at least 4 hours. Shake or spoon over your favorite salad. Will keep in the refrigerator for up to two weeks.

cut the chicken in pieces as for frying, rub the pieces with salt and pepper, heat the butter in havey skillet and saut? the chicken. when the pieces are nearly cooked, add garlic, parsley, last the wine. cover pan and simmer slowly for 15 min. adjust seasoning, serve.